Lüchow’s Kartoffel Klösse (Potato Dumplings) 2

Be the first to review
READY IN: 35mins
Recipe by Belgophile

Serve as a complement to Lüchow’s Sauerbraten. This is one of two Potato Dumpling recipes from Jan Mitchell's Lüchow’s German Cookbook (1952).

Ingredients Nutrition


  1. Wash, peel, and grate potatoes. Soak bread in a little cold water; squeeze out as much water as possible. Mix bread, salt, pepper, onions, and parleys. Add potatoes and eggs; mix well.
  2. Form into balls; roll lightly in flour; drop into salted boiling water (1 teaspoon salt to each quart water). Cover pot tightly; boil 15 minutes. Serve with sauerkraut, beef, or chicken. Serves 4 or more.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a